Big winter, from time to time a hint of coolness is given by cool skin...
Cool skin, this hidden tapas celebrity, wants to lurk in people's eyes in the winter after the summer has passed in the heat wave? No way!, hot soup hot rice is about to eat a winter Xiaobian wants to eat a bowl of stuffed skin in the room with enough heating, and then a meat sandwich bun, a bowl of milk and egg mash can be said to be very perfect, Lanzhou has successively opened a lot of Xi'an cool skin shop, brewed skin cold skin mi pi silly distinction is not clear, Xiaobian takes you to understand its past life and this life.
The past life of the cool skin
Cool skin genre
If you distinguish between raw materials, there are two main kinds of skins, one is dough and the other is rice skin.
| Dough |
The dough is the flour and the good dough are continuously kneaded with water to make it into a starch paste and dough, the dough can be steamed into gluten, and the starch pulp can be steamed on a special iron cage to make the dough. If you are afraid of trouble and have the lazy people's favorite no-water washing method, just mix the flour and starch and stir it to make a batter and steam it. Both methods make the dough with a high moisture content, so the taste is smooth and soft.
There is also a kind of rolling dough, which is to roll out the fermented semi-cooked dough into thin slices and then steam, steam and then cut well, the taste is relatively more elastic.
| Mipi |
The raw material of rice skin is generally indica rice, which is made into skin after several processes of soaking rice, refining and steaming. The degree of softness and hardness of the taste is generally determined by the viscosity of the rice milk.
- Cool Skin Ben -
As the main component of cool skin, starting from the selection of rice, rice should be selected from a single season of rice, with the Taiping River Basin in Huxian County as the best, especially the rice produced in the two villages of Shangcao and Xiacao in Caotang Town, Huxian County. With the raw materials, the processing method can not be sluggish, and the rice can be soaked for three hours to achieve the best state.
The steamed cold skin is also exquisite, and the tendons, thinness, thinness, and grain are indispensable. Thin strips with a thickness of less than one millimeter and a width of five or six millimeters are the best, with strong tendons and chewy heads, and the ridges are soft. In the end, the steamed rice skin must be cut with a large knife about one meter long, and the standard of machine cutting will not be favored by everyone.
- Seasoning -
"Salty salt light vinegar spicy seeds" is the best summary of Qinzhen rice peel in taste. The light vinegar here is not the general supermarket vinegar, shaanxi people's unique five spice vinegar needs to be boiled first, put in more than ten kinds of spices such as star anise, peppercorns, cinnamon and so on, and then it can be used when it is cooled.
In contrast to vinegar, spicy seeds are the soul of the cool skin. Spicy is referring to the spicy oil, a bowl of rice peel is not good in addition to the taste of the skin, but also on a mouthful of chili oil. Picking up a handful of rice peel and dipping it into the spicy when loading the bowl is another soul moment besides knife cutting.
For each store, the ratio of salt vinegar garlic juice and the chili oil recipe are top secret. However, there are still traces of the selection of materials. The peppers are selected from Qin peppers, dried and cut off, roasted in an iron pot, crushed into powder on stone mills, and made into noodles. Finally, the fine vegetable oil is boiled in an iron pot until it is 60% or 70% hot, and the chili noodles mixed with various exclusive ingredients are poured into the chili noodles, and left quietly overnight. In front of the favorite cool skin, the bold northwestern people can't help but be meticulous.
You don't know the Cool Skin family
If you think that the above is all of the Liangpi family, then you underestimate the ability of the Liangpi family to expand the territory. There are also some cool skin brothers that you may not have thought of.
- Tianshui Que -
Tianshui Que is a traditional flavor snack of Gansu Tianshui and is known as "the first delicacy in Qinzhou". It was first produced in the Western Han Dynasty and was made from a local specialty, a starch called buckwheat. It is known for its fragrant, spicy, cottony and soft. Its nutritional value is very high, low sugar, low fat, regular food can also prevent high blood pressure, diabetes and other diseases. Rich in protein; B vitamins; rutin-fortified vascular substances; mineral nutrients; rich in plant fiber, etc. Buckwheat contains plant proteins with high nutritional value and good balance, which are not easily converted into fat in the body and do not easily lead to obesity. Buckwheat contains eight times more food fiber than people often eat staple food noodles and rice, has a good anti-constipation effect, regular consumption is beneficial for the prevention of colorectal cancer and obesity.
- Stuffed Skin -
Lanzhou's brewing skin is divided into two kinds, one of which we generally call washed skin, and the other is to make high-burden brewing skin. When making, it is not necessary to use alkali and noodles, so the final dough skin is whiter than washed, eat more vigorously, the thickness is generally thicker than washed, and the cut is also narrower. And the condiments are not the same, the washed stuffed skin is generally equipped with gluten, and the high-burden stuffed skin is generally equipped with tender bean sprouts. It was very refreshing to eat.
- Wrap Cool Skin -
The people of Puyang, Henan Province, have used their brains to put in the creation of cool skins. Unlike the cold skin that is eaten cold in most places, the cool skin in Puyang is wrapped and eaten, and all the ingredients are rolled into a cold skin, and I don't know if it borrows from the luo pancake Dafa of the neighboring Shandong people.
- Northeast Stuffing Skin -
The people of the three eastern provinces are another "brain residue powder" of liangpi, in addition to liangpi itself, they also invented the eating method of any combination of beef tendon noodles and dandan noodles, and for a time liangpi also entered the countryside and became a large weight. In the combination, you can choose only one, or three or two, pay attention to the need to use the Northeast dialect pronunciation (chai'er). Scoop a large spoonful of thick sesame sauce, and then pour in the secret soup material that is warm in winter and cool in summer, and the cool skin of Shaanxi instantly has the characteristics of northeast China.
- Shaanxi Vinegar powder -
People who don't know about it in the field still think that it is black cool skin, which is actually called vinegar powder. It is said that the authentic vinegar powder is added to the rough leftovers after the vinegar, and the taste is sour and sour, and it can be said that it is particularly appetizing in the summer!
What kind of cold skin do you like to eat the most?